Oct 22, 2022
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger (50 F - Cold Holding) at reach in cooler. As per manager for less than one hour. Manager turned on the reach in cooler for cooling down the products. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings (117 F - Hot Holding) at stove. As per manager for less than one hour. Manager moved the products to the grill to be reheating. Corrective Action Taken
16-37-1
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
21-12-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table.